Quiche With Broccoli, Allgäuer Cheese & Nuts

Hot lunches and easy dinners, that’s how we like it in Berlin (at school and in the many restaurants in my neighborhood). That’s where quiches come in. This time we made one with broccoli and a lovely German cow’s milk cheese: Allgäuer. It tastes a little like Emmentaler and is made in the South of Germany nearby the beautiful Bodensee. High mountains, juicy grass and happy cows, you get the picture.

Quiche, serves 6
Action Time: 25 minutes, plus 30 minutes resting + 30-35 minuten oven time

For the dough:
8.8 oz/250 g (spelt)flour
4.4 oz/125 g cold unsalted butter, diced
1 egg

For the filling
14 oz/400 g broccoli florets
3 eggs
150 ml heavy cream
5.2 oz/150 g Allgäuer cheese, or Emmentaler or any other medium-hard nutty cheese , diced
1,75 oz/50 g cashew nuts or walnuts, coarsely chopped

Extra: plastic wrap, greased 10-inch tart pan

1. In a bowl, knead the flour, butter, egg, 2 tablespoons of cold water and a pinch of salt quickly into a smooth dough; be careful not to knead any longer than necessary. Gather the dough into a thick ‘sausage’, wrap in plastic and refrigerate for about 30 minutes.

2. Preheat the oven to 400 F/200°C. Cut the dough sausage into 1/10 inch/ 3 mm thick slices. Place the slices in and around the bottom and sides of the tart pan; push and press them together with your fingers until the whole pan is covered. Put in the fridge while preparing the filing.

3. Cook the broccoli florets in salted water for about 3 minutes, drain.

4. In a bowl, mix the eggs, cream and broccoli. Add the cheese, nuts, freshly ground pepper and some salt. Pour the filling in the pie crust. Bake the quiche 30-35 minutes in the oven, until golden. Remove from the oven, let cool until lukewarm. Serve with a salad.

Make the dough in the morning or the day before and store in de fridge. Alternatively, bake the quiche a day ahead and reheat in the oven (400 F/200C): it will taste even better the day after!

KTF quiche broccoli_MG_4141kopie

Sign up for our KitchenTableFood Newsletter
And receive the latest posts and more right into your mailbox!
* = required field

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *